Subjects & Courses

Within our Home Cooking section students can follow recipes, instructions, video performances and lessons so that they gain a level of knowledge and understanding how to cook simple dishes safely and effectively. The skiils, ingeredients and recipes are also incorporated into the system. Here is a list of every Home Cooking lesson available on the system:

AUBERGINE (Ingredient & recipe)

AVOCADO (Ingredient & recipe)

BAKING TERMS (GLOSSARY)

BREADCRUMBS (Ingredient & recipe)

BROCCOLI & CAULIFLOWER (Ingredient & recipe)

BUTTER, MARGARINE & SPREADS (Ingredients & recipe)

CABBAGES (Ingredient & recipe)

CAN OPENER (Technique & recipe)

CAPSICUMS (Ingredient & recipe)

CHICKEN & PEA CURRY (Recipe)

CHICKEN FAJITAS (Recipe)

CHICKEN POACHED (Technique & recipe)

CHOCOLATE & COCOA (Ingredient)

CITRUS FRUIT (how to zest & juice)

COOKING (Knowledge)

CRUMBLE (Recipe)

CUCUMBER (Ingredient & recipe)

EGGS (How to crack & pan fry)

FISH (OILY)

FISH (SMOKED)

FISH (WHITE) (Ingredient & recipe)

FLOUR & GLUTEN (Ingredient)

FOOD SAFETY - 1 (Knowledge)

FOOD SAFETY - 2 (Knowledge)

FRIDGE MANAGEMENT (Knowledge)

FRITTATA (Recipe)

GINGER (Ingredient & recipe)

GRATER (Technique & recipe)

HERBS PARSLEY & CORIANDER (Ingredient & recipe)

HOBS (Knowledge)

Home Cooking L1 CWB

Home Cooking L2 CWB

KNIFE SKILLS - 1 (Knowledge)

LETTUCE (Ingredient & recipe)

MANGO (Ingredient & recipe)

MEASURING (Technique)

MELON (Ingredient & recipe)

MILK & CREAM (Ingredient & task)

MINCED BEEF (Ingredient & recipe)

MIREPOIX (Ingredient & recipe)

MUFFINS (Technique & recipe)

MUSHROOMS (Ingredient & recipe)

NOODLES (Ingredient & recipe)

OATS (Ingredient & recipe)

OILS (Ingredient)

ONIONS (How to peel & dice)

ONIONS (Ingredient)

ORGANIC FOOD (Knowledge)

PAN FRYING BEEF (Ingredient & recipe)

PASTA (Ingredient & recipe)

PINEAPPLE (Ingredient & recipe)

POTATO - JACKET (Recipe)

POTATO WEDGES (Recipe)

Preparing for your Home Cooking Skills Assessment

RAISING AGENTS (Ingredient) **

RICE (Ingredient & recipe)

ROOT VEGETABLES (Ingredient)

SAUSAGES (Ingredient & recipe)

SCRAMBLED EGGS (Recipe)

SHELF LIFE (Knowledge)

SIMMERING (Technique)

SINKS (Knowledge) **

SMOOTHIES (Recipe)

SPONGE MIXTURE (Recipe)

STOCK (Ingredient)

STONE FRUIT (Ingredient & recipe)

SUGAR (Ingredient)

SWEDISH MEATBALLS (Recipe)

SWEET POTATO (Ingredient & recipe)

TASTE, FLAVOUR & SEASONING (Knowledge)

THE EATWELL PLATE (Knowledge)

TOMATO SAUCE (Recipe)

TOMATOES (Ingredient & recipe)

Home Cooking Assignment

In order to pass this unit, the evidence that the learner presents for assessment needs to demonstrate that they can meet all of the learning outcomes for the Home Cooking Level 1 or 2 unit.

The learner must achieve a pass within all topics and phases so that all tasks are completed and uploaded. All coursework files must be finally submitted in an appropriate presentation format required so that all tasks, objectives, outcomes and assessment criteria are achieved

LEVEL 1: Learning outcomes

1 - Be able to use cooking skills to make home-cooked food that does not use pre prepared, ready-cooked food

2 - Understand the value of passing on information about home cooking

LEVEL 2: Learning outcomes

1 - Be able to plan a nutritious, home- cooked meal using basic ingredients

2 - Be able to prepare, cook and present a nutritious, home-cooked meal using basic ingredients

3 - Understand how to cook economically at home

4 - Be able to pass on information about cooking meals at home from scratch

Please do not hesitate to contact us on 01909 568 338 to discuss any matter of this Level 1 or Levl 2 Home Cooking qualification